Albert Moyer, Jr.

Have you ever wondered how all those beautiful, tasty, spicy, succulent, crawfish make it to your table? Well, here is the scoop. A flat bottom boat paddles through a shallow pond. The crawfish farmer picks up baited baskets each day, culling the crawfish,  letting the small ones slide back into the water (see slide in photo on side of boat), while the larger ones go to processing for tail meat, or whole in burlap sack to be boiled at some festival, restaurant, or home boil. It’s hot, muddy, dirty work, but rewarding, especially if your are eating the crawfish.

I took this photo in Eunice, Louisiana